These fudgy Protein Brownies are made with almond flour, protein powder, chocolate chips and more. They are a gluten free and satisfyingly filling dessert thanks to 8 grams of protein per slice.
This post is sponsored by Naked Nutrition. Their Mocha Protein Coffee powder gives these brownies a delicious coffee note.
These protein brownies are based on my Almond Flour Brownie recipe but with the addition of Naked Nutrition's Mocha Protein Coffee powder. The mocha flavor complements the chocolate in the brownies perfectly and the powder provides a healthier, higher-protein brownie to those who are looking for an added dose of protein in their day.
The ingredients in these high protein brownies are gluten-free and high in nutrition. While nuts can pose an issue for some people, almond and pecan allergies are much less common than peanut allergies, making these brownies accessible to most.
- semi-sweet chocolate chips
- coconut oil - or melted butter
- coconut sugar - or muscovado/brown sugar or sugar-free granulated sweetener
- eggs - whisked
- vanilla extract
- almond flour
- chocolate protein powder - I used Naked Mocha Latte whey protein
- sea salt
- toasted pecans - optional (or walnuts)
See recipe card for quantities.
Here are step-by-step instructions to help you successfully make these protein brownies. You won't even need a bowl! All you will need is a saucepan and a baking pan to bake the brownies.
Melt ½ cup of the chocolate chips with the coconut oil in a medium saucepan over low heat. Or in a bowl in the microwave or double boiler.
Stir in the sugar first to cool down the melted mix. Then add the whisked eggs and vanilla extract.
Using a spatula, stir the almond flour, protein powder, and salt into the chocolate mixture until a smooth batter forms.
Fold in the remaining chocolate chips and toasted pecans, if using.
Pour the batter into the prepared pan. Bake for 20-25 minutes, or until the top is set and the centre is no longer jiggly.
Allow the brownies to cool to room temperature. For clean edges, refrigerate them for 1-2 hours before slicing.
Hint: For the fudgiest texture, refrigerate the brownies before eating them. This way, they will have a rich and luxurious texture.
The beauty of brownie recipes is that they are decadent and delicious, and you can serve them in different ways. Here are some ideas for you to vary the recipe or serve the brownies.
- Make Salted Caramel Brownies - When you slice up the brownies to serve them, simply drizzle them with some caramel sauce and a sprinkle of flaked sea salt for salted caramel brownies.
- Garnish with Chocolate/Nuts - Before slicing the baked brownies, drizzle them with some melted chocolate and sprinkle your favorite chopped nuts on top. Then, refrigerate them until set.
Once you have sliced the brownies, you can place them in an airtight container and then in the refrigerator. They will keep in the fridge for up to 1 week.
Don't overbake the brownies so that you can retain their fudgy texture! You will know they are done when they are just set and are no longer jiggly in the middle.
One brownie includes 8 g of protein, which is 16% of your daily-recommended intake. This makes this recipe perfect to add to your healthy desserts rotation.
Yes, you can feel free to replace the semi-sweet chocolate with dark chocolate chips for added decadence or even milk chocolate if preferred. Even unsweetened baking chocolate is great here, but be prepared to increase the sugar/sweetener amount.
These protein brownies include a mixture of almond flour, melted semi-sweet chocolate, Naked whey protein powder, vanilla, salt, coconut oil, sugar or sweetener, and optional pecans.
Yes, while this recipe recommends you use coconut sugar or brown sugar for their caramel flavor, you can feel free to replace them with a granulated sugar-free sweetener instead. Be sure to also use sugar-free chocolate chips too and a sugar-free chocolate protein powder in that case.
- 1 cup semi-sweet chocolate chips divided
- ½ cup coconut oil
- ⅔ cup coconut sugar muscovado/brown sugar, or sugar-free granulated sweetener
- 3 eggs whisked
- 2 teaspoons vanilla extract
- 1 cup almond flour
- ½ cup chocolate protein powder I used Naked Mocha Latte whey protein
- ½ teaspoon sea salt
- ½ cup toasted pecans optional (or walnuts)
- Preheat your oven to 325°F/160°C. Prepare an 8-inch square baking pan by lining the bottom with parchment paper.
- In a medium saucepan on low heat melt ½ cup chocolate chips and the coconut oil. Stir in the sugar. Then mix in the whisked eggs and vanilla extract.
- To the wet ingredients add almond flour, protein powder, and sea salt. With a spatula mix together the dry ingredients and the wet mixture until a smooth batter forms.
- Fold in remaining chocolate chips and toasted pecans, if using. Then pour the batter into the prepared baking dish.
- Bake the protein brownies for 20-25 minutes. The top should look set and the centre will be no longer jiggly.
- Let the brownies cool to room temperature, then refrigerate for 1-2 hours before slicing.
- Store the brownies refrigerated in an airtight container for up to a week.
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